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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 eggs
1/2 cup milk
3 tbsp. water
1/2 cup sifted flour
1/4 tsp. salt
Cottage Cheese Filling:
2 cups dry cottage cheese
2 egg yolks
2 tbsp. rich cream
Salt
1 tsp. chopped dill, if desired
Mushroom Filling:
1-1/2 cups or more finely chopped mushrooms
1 tsp. onion juice
2 tbsp. butter
2 tbsp. sour cream
Salt and pepper
1 tsp. chopped dill, if desired
Filling of Pig's Brains:
1 set pig’s brains, uncooked
1 tsp. onion juice
Salt and pepper
Cabbage Filling:
1 tbsp. grated onion
2 tbsp. butter
3 cups finely shredded cabbage
Salt and pepper
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Directions:
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FOR THE NALYSNYKY: Beat the eggs until light. Add the milk, water, and the remaining ingredients. Beat until smooth. Use a small frying pan about 6 inches in diameter. Butter it lightly and heat well. Pour a few tablespoons of the batter into the pan, just enough to give it a thin coating. Tilt the pan back and forth to spread the batter evenly. Cook the cakes over a moderate heat. When lightly browned on the bottom and firm to the touch on top, remove the cakes to a warm plate and keep them warm. To assure tenderness, the cakes should not be turned over. This is the secret of tender cakes. However, they may be turned, if desired. Continue baking in this manner until all the batter is used. Butter the pan lightly each time.
Spread the cakes with a sweet or savory filling and roll. If the cakes are not turned over in baking, place the browned side on the outside in rolling. Arrange the rolled cakes in a buttered baking dish. Dot each layer with butter, or sprinkle with browned buttered crumbs. Heat in a moderate oven for several minutes. Serve hot.
FOR THE COTTAGE FILLING: Mash the cottage cheese or press it through a sieve. I use a food processor. Add all the remaining ingredients; mix thoroughly. Spread the filling on the nalysnyky and roll. Proceed as directed in the recipe for Nalysnyky.
FOR THE MUSHROOM FILLING: Use canned or fresh mushrooms. Cook the mushrooms with the onion juice in the butter until delicately browned. Add the cream and cook a while longer to blend the flavors. Season to taste. Add the dill, if used. Spread the filling on the nalysnyky and roll. Proceed as directed in the recipe for Nalysnyky.
FOR THE PIG’S BRAINS FILLING: Press the brains through a sieve. Add the onion juice and season to taste. Mix well. Spread each cake with this filling. Fold the four sides to the centre and then fold over once more. Arrange in a baking dish, dot with butter and bake, covered, in a moderate oven 325 F. for about 40 minutes.
FOR THE CABBAGE FILLING: Cook the onion in the butter until tender. Add the cabbage; season with salt and pepper; cook until just tender. Do not overcook. This filling may be varied by adding one of the following; CHOPPED HAM, CHOPPED CRISP BACON, CHOPPED MUSHROOMS, CHOPPED HARD COOKED EGG. Proceed as directed in the recipe for Nalynyky.
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Comments from olga
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This is a standard recipe for rolled nalysnyky. Cooks of good repute claim that the liquid in the batter should be part milk and part water to give more tender cakes.
Traditional Ukrainian Cookery by Savella Stechishin
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